Pork Meatballs...with Guacamole

1kg ground pork. It has to be fatty so as not to dry up during the cooking process. 

Sea salt. 

1 red chilli, finely chopped with it’s seeds.

1 tbsp grated ginger root.

1 tbsp grated ginger root

1 tbsp parsley, chopped.

1 tsp fresh thyme, chopped.

1 tbsp Dijon mustard.

Zest of lemon, grated.

For the guacamole you’ll need 3 ripe avocados, juice of 3 limes, 1 chopped chilli, salt, freshly chopped coriander.

To make the meatballs mix everything in a bowl and form into small balls and chill in the fridge for a couple of hours. Bring back to room temperature before cooking. Fry them off on a griddle, you wont need fat.

For the guacamole just mash everything together, making sure the mix is a bit rough and not too much of a paste. Serve cold with the porkballs.

Cocktail Meatballs

Ingredients

• 2  pounds lean ground beef/Lamb/Chicken
• 1  cup dry bread crumbs (any flavor)
• 2/3  cup finely chopped onion
• 1/2  cup milk
• 2  tablespoons chopped fresh parsley
• 2  teaspoons salt
• 1  teaspoon Worcestershire sauce
• 1/8  teaspoon pepper
• 2  eggs
• 2  bottles (12 ounces each) chili sauce
• 2  jars (10 ounces each) grape jelly

Directions

1. 1Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
2. 2Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
3. 3Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Sweet and Sour Meatballs...wrapped in Bacon

Serves 6

INGREDIENTS:

Meatballs
1 lb. ground pork
3 slices crustless white bread
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper
10 slices bacon, cut in half
1 tablespoon vegetable oil for frying
Wooden toothpicks for securing bacon

Sweet & Sour Sauce
1 teaspoon vegetable oil for frying
1 – 8 1/4 oz. can pineapple chunks in heavy syrup, juice reserved
2 tablespoons cornstarch
1/2 cup brown sugar
Pinch salt
1/4 cup rice wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon fresh ginger
6 tablespoons ketchup
6 tablespoons reserved pineapple juice

DIRECTIONS:

For meatballs: Tear apart the bread into small pieces, soak in milk and mash well in small bowl. In medium bowl, mix the ground pork with salt, garlic powder and pepper, stirring with fork. Drain off the excess milk from the mashed bread and mix with the meat. Make meatballs 1″ in diameter. Wrap 1/2 slice of bacon around each meatball. Use half a toothpick for each meatball to secure the bacon to the meatballs. Heat oil in a large skillet over medium heat. Cook meatballs 20-22 minutes until bacon is slightly crisp, turning frequently. Drain on paper towels. Remove toothpicks.

For sauce: Heat oil in medium saucepan. Add the pineapple and cook over medium heat for 1 minute. Add all the remaining sauce ingredients to the pan and bring slowly to a boil stirring continuously until thickened. Allow to simmer 1 minute or until completely clear.

Arrange meatballs on serving platter. Pour sauce over the meatballs. Serve while warm.

Gushtaba....Meatballs in Yogurt Gravy

500 gm mutton-boneless 

1 tbsp ghee(Clarified Butter)

1 tbsp onion paste 

2 tsp sonth (ginger powder) 

1 tsp saunf (fennel seeds)-powdered 

1/4 tsp dalchini - broken into pieces (Cinnamon)

2 badi elaichi - seeds only (Big Cardamom)

salt 1 1/2 tsp or to taste 

500 gm dahi/Yogurt

METHOD:

Pound the meat to a pulp with a mallet or in a grinder.  Mix in 1/8 tsp salt, 1/2 tsp sonth, elaichi powder.  Shape into balls about 2" in diameter.  In a deep pan, boil enough water as will immerse the meatballs.  Add the meatballs and cook them for about 5 minutes, turning them to cook evenly.  Remove the meatballs from the water and keep aside.  Heat ghee in a separate pan and add the dahi.  Saute till a light brown.  Add 3 cups water and add the onion paste, rest of the sonth, saunf, dalchini and salt.  Bring to a boil and add the meatballs, simmer for 15-20 minutes and serve.

Italian Meatballs

If you’ve been searching the net for the perfect recipe for Italian meatballs, your search has officially come to an end. Look no further because today I have for you the best Italian meatball recipe on the face of this earth.With their amazing flavor they are sure to impress anyone, and they are great for eating for a casual dinner or to make on any special occasion. If you’re feeding a large crowd, make sure to make a lot because these are going to disappear. I usually bake these in the oven, but you can also simmer them in pasta sauce for about 40 minutes and you will be amazed with the perfect texture it gives them. These meatballs can also be pre-made and then frozen, so you can just pull them out of the freezer and cook them whenever you like. They go great with noodles and pasta sauce topped with mozzarella or parmesan cheese. 

Ingredients:
1 ½ pounds of lean beef or pork (or use a mixture of both)
¼ cup parmesan cheese
1 large slightly beaten egg
½ cup Italian breadcrumbs
2 tablespoons of minced garlic
2 teaspoons of salt (can use less)
1 teaspoon of black pepper
½ cup of milk
1 teaspoon dried oregano
2 teaspoons of dried parsley

Cooking Instructions:

Step 1: Mix all of the ingredients into a large bowl.
Step 2: Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.

Step 3: Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet. As you can see, I had to use pizza pans.
Step 4: Put your meatballs in the oven and bake for 25 minutes.Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture.